The presence of harmful microbes and chemicals in food which can degrade its quality, is referred as food contamination. It can cause foodborne illnesses such as food poisoning, listeriosis, salmonellosis, etc. The common types of contamination include biological, physical, chemical and cross-contamination. The scientific discipline of preparation, handling and storage of food in order to reduce foodborne illnesses is known as food safety. The main aim of food safety is to prevent food from getting contaminated using several methods to maintain its quality. Methods for ensuring food safety include food labeling, certification systems of food, guidelines for management of food export and import, maintaining food hygiene and regulation of food additives and pesticide residues. This book is a compilation of chapters that discuss the most vital concepts in the field of food contamination and safety. The topics covered herein deal with the core aspects of food contamination and safety. This book will serve as a reference to a broad spectrum of readers.
